In the bowl of a food processor fitted with a grating blade, grate
the potatoes and onion. Transfer them to a bowl.

Add the eggs and beat until combined. Stir in the flour, baking
powder, salt, and pepper. Set the bowl aside for 5 to 10 minutes.
The moisture from the potatoes will separate out. You can spoon it
off and discard it but do not mix it back into the batter or the
latkes will be too watery.

Set the oven to 400 degrees. Have on hand cookie sheets lined with
brown paper lunch bags.

Heat 1/4 inch of oil in a large frying pan. When the oil is sizzling
hot but not smoking, pour in 1/8-cup portions of the batter, making
sure to leave about an inch between latkes to allow them to brown.
Cook approximately 3 to 5 minutes per side or until nicely browned.
With a spatula, turn the latkes and brown.

Transfer the latkes to the prepared cookie sheets, turning them over
so oil drains off both sides. Continue with the remaining batter
until all the latkes are made.

Just before serving, place clean bags on the cookie sheets and warm
the latkes on them in the hot oven.